Duck breast chops grilled "a la provencale"

Total time	:	45min.
Preparation	:	25min.
Cooking time	:	20min.
Difficulty	:	Easy
Quantity	:	4

Ingredients

• 8 Rougié duck breast chops
• 4 small or 2 large round tomatoes
• 4 large cultivated mushroom caps
• 8 slices of smoked duck breast (optional)
• 100 g of butter
• 2 sticks of fresh tarragon
• 6 pitted black olives
• Olive oil, parsley and chopped garlic, bread crumbs

Preparation

1. Soften the butter. Add the tarragon and chopped olives. Roll the mixture into a sausage and keep it in the fridge.
   
   
2. Cut the tomatoes in half. Add salt and pepper and turn them over on a grid to drain the juice.
   
   
3. At the same time, chop the garlic and parsley and mix with a little olive oil and bread crumbs.
   
   
4. Place the mixture on the tomato halves. Cook in the oven, or on the barbecue in aluminium foil.
   
   
5. Remove the mushroom stems. Spread olive oil over the caps. Grill on the barbecue or cook in the oven. Add a little salt and pepper.
   
   
6. Grill each side of the smoked duck breast slices for fifteen seconds on the barbecue or grill.
   
   
7. To cook the duck breast chops: cook the chops on the barbecue or in the oven (grill, without fat) as desired. Add seasoning and leave to rest for a few minutes, in a warm place.
   
   

Advise

Presentation: Place two chops on a plate with a half-tomato, the mushroom cap and the two slices of just-grilled smoked duck breast. Add a slice of the tarragon and olive butter.

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